Roast asparagus
Make the most of tender, in-season asparagus spears by pairing them with garlic, thyme, hazelnuts and Parmesan.
Each serving provides 200 kcals, 9g protein, 3g carbohydrates (of which 2g sugars) 16g fat (of which 4g saturates), 3g fibre and 0.3g salt.
Ingredients
- 400g/14oz asparagus spears, trimmed
- 1 large garlic clove, thinly sliced
- 2–3 tsp non-pareil capers, drained
- 1 sprig thyme, leaves picked
- 40g/1½oz blanched hazelnuts, roughly chopped
- 2 tbsp fruity olive oil
- ½ lemon, juice only, to taste
- 50²µ/1¾´Ç³ú Parmesan shavings
- 1 tbsp roughly chopped flatleaf parsley
- salt and freshly ground black pepper
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Arrange the asparagus on a baking tray in a single layer. Scatter the sliced garlic and capers around the asparagus, add the thyme leaves and chopped hazelnuts and season well with salt and freshly ground black pepper. Drizzle over the olive oil and shake the tin to coat the asparagus spears in oil. Roast the asparagus in the hot oven for 8–10 minutes – depending on the thickness of the spears – until tender.
Squeeze over the lemon juice, scatter with Parmesan shavings and roughly chopped parsley and serve.
Recipe Tips
Remember to trim off the woody ends of the asparagus but don’t throw them away – you can freeze them and use them to make stock or soup.